Kimoto-Nira H, Moriya N, Hayakawa S, Kuramasu K, Ohmori H, Yamasaki S, Ogawa M
NARO Institute of Livestock and Grassland Science, 2 Ikenodai, Tsukuba, Ibaraki 305-0901, Japan.
NARO Institute of Livestock and Grassland Science, 2 Ikenodai, Tsukuba, Ibaraki 305-0901, Japan.
J Dairy Sci. 2017 Jul;100(7):5936-5944. doi: 10.3168/jds.2016-12214. Epub 2017 Apr 28.
It has recently been reported that the rare sugar d-allulose has beneficial effects, including the suppression of postprandial blood glucose elevation in humans, and can be substituted for sucrose as a low-calorie food ingredient. To examine the applications of d-allulose in the dairy industry, we investigated the effects of d-allulose on the acid production of 8 strains of yogurt starter (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) and 4 strains of lactococci, including potential probiotic candidates derived from dairy products. Acid production by 2 L. delbrueckii ssp. bulgaricus yogurt starter strains in milk was suppressed by d-allulose, but this phenomenon was also observed in some strains with another sugar (xylose), a sugar alcohol (sorbitol), or both. In contrast, among the dairy probiotic candidates, Lactococcus lactis H61, which has beneficial effects for human skin when drunk as part of fermented milk, was the only strain that showed suppression of acid production in the presence of d-allulose. Strain H61 did not metabolize d-allulose. We did not observe suppression of acid production by strain H61 with the addition of xylose or sorbitol, and xylose and sorbitol were not metabolized by strain H61. The acid production of strain H61 after culture in a constituted medium (tryptone-yeast extract-glucose broth) was also suppressed with the addition of d-allulose, but growth efficiency and sugar fermentation style were not altered. Probiotic activities-such as the angiotensin-converting enzyme inhibitory activity of H61-fermented milk and the superoxide dismutase activity of H61 cells grown in tryptone-yeast extract-glucose broth-were not affected by d-allulose. d-Allulose may suppress acid production in certain lactic acid bacteria without altering their probiotic activity. It may be useful for developing new probiotic dairy products from probiotic strains such as Lactococcus lactis H61.
最近有报道称，稀有糖D-阿洛酮糖具有有益作用，包括抑制人体餐后血糖升高，并且可以作为低热量食品成分替代蔗糖。为了研究D-阿洛酮糖在乳制品行业的应用，我们调查了D-阿洛酮糖对8株酸奶发酵剂（德氏乳杆菌保加利亚亚种和嗜热链球菌）以及4株乳球菌产酸的影响，其中包括源自乳制品的潜在益生菌候选菌株。D-阿洛酮糖抑制了2株德氏乳杆菌保加利亚亚种酸奶发酵剂菌株在牛奶中的产酸，但在一些使用另一种糖（木糖）、一种糖醇（山梨醇）或两者的菌株中也观察到了这种现象。相比之下，在乳制品益生菌候选菌株中，乳酸乳球菌H61在作为发酵乳的一部分饮用时对人体皮肤有益，是唯一在存在D-阿洛酮糖时产酸受到抑制的菌株。H61菌株不代谢D-阿洛酮糖。添加木糖或山梨醇时，我们未观察到H61菌株产酸受到抑制，且木糖和山梨醇也不被H61菌株代谢。在添加D-阿洛酮糖的情况下，H61菌株在组成培养基（胰蛋白胨-酵母提取物-葡萄糖肉汤）中培养后的产酸也受到抑制，但生长效率和糖发酵方式未改变。益生菌活性，如H61发酵乳的血管紧张素转换酶抑制活性以及在胰蛋白胨-酵母提取物-葡萄糖肉汤中生长的H61细胞的超氧化物歧化酶活性，不受D-阿洛酮糖影响。D-阿洛酮糖可能会抑制某些乳酸菌的产酸而不改变其益生菌活性。它可能有助于从乳酸乳球菌H61等益生菌菌株开发新的益生菌乳制品。
